Crafts and Life

Ingredients

1 tbsp olive oil

1 large onion, diced

1 clove garlic, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 large aubergine, cut into chunks

1 x 400g can chickpeas, drained and rinsed

1 x 400g can chopped tomatoes

½ tsp ground cinnamon

1 tsp harissa paste

Pinch of salt

100g couscous

Method

1. Heat the oil in a large pan and gently fry the onion and garlic for 5 minutes until softened but not browned.
2. Stir in the cumin and coriander, cook for a few minutes, then add the aubergine, chickpeas, tomatoes, cinnamon, harissa paste, salt and 250ml of water.
3. Bring the stew to the boil, then lower the heat and simmer, half-covered, for about 30 minutes until the vegetables are tender and the mixture has thickened.
4. While the stew is cooking, prepare the couscous by placing it in a bowl and covering it with 150ml of boiling water. Cover the bowl with a plate or lid and leave the couscous to stand for 5 minutes, until tender.
5. Fluff the couscous with a fork, then evenly divide it between two plates. Top the couscous with stew and serve.

Serves 2 – taken from vegsoccookeryschool.org